prep time15 minutes
cook time15 minutes
serves2 pax


110 gSan Remo Angel Hair
1/4 cupOlive oil
4 clovesGarlic, finely chopped
200 gChicken breast
1 tspMixed Herbs
1/2 tspChili Flakes
1/2 tspBlack Pepper
240 mlChicken stock
1/2 tspCorn starch + 2 tbsp cold water, mixed well
8Cherry tomatoes, sliced
Sea salt, to taste

For Garnishing

Chopped parsley, Chilli Flakes


  1. Cook San Remo Angel Hair according to the packet instructions.
  2. Rub some sea salt onto the chicken breast and pan fry it with a little olive oil until just-cooked and lightly golden brown. Allow the cooked chicken rest for a few minutes, then slice into thick strips.
  3. In a pan, heat the remaining olive oil and sauté the garlic for 30 seconds. Place in the chicken slices and add in mixed herb, chili flakes and black pepper. Sauté for a few minutes.
  4. Add in the chicken stock and bring to boil. Mix in cornstarch mixture and simmer until slightly thicken.
  5. Toss in the pasta and tomatoes. Then season to taste with sea salt.
  6. Garnish with chopped parsley and chili flakes. Serve warm.

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